Torta Waffel Natalizia Senza Glutine con Nocciole e Marmellata di Mirtilli Rossi - Daily Inspiration. Things That Inspire Me

La tavola è come una tela dipinta che ci insegna che “oggi” è una volta sola. L’immagine dipinta svanisce alla fine della giornata, ma il suo ricordo resta scolpito nella mente delle persone che erano sedute al nostro stesso tavolo. È qualcosa che i soldi non possono comprare, e che resta proprio in quanto svanisce. Costruire sapendo che scomparirà: come per i mandala di sabbia tibetani. BANANA YOSHIMOTO

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Spero che abbiate tutti una bella giornata! 𝓌𝒾𝓉𝒽 𝓁𝑜𝓋𝑒, 𝒮𝓉𝑒𝒻𝒶𝓃𝒾𝒶

Gluten-Free Christmas Waffel Cake with Hazelnuts and Lingonberry Jam

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Gluten-free Hazelnut Waffle Batter

Ingredients for a 5 layer waffle cake

125g ground hazelnuts

125g buckwheat flour (or rice flour)

250ml plant milk (or cow milk, we often use rice milk or millet milk at the moment)

50ml maple syrup

2 eggs (size M or L)

2 tsp organic baking powder

1,5 tsp gingerbread spice

1,5 tsp Ceylon cinnamon

1 pinch salt

coconut oil for the waffle maker

Sugared Cranberries (you start to prepare them the evening before)

200-250g cranberries

250g sugar

250ml water

(instead of the sugared cranberries you can also use fresh berries or other fruits for topping)

Topping

225g lingonberry jam

300g heavy cream

1 tsp vanilla extract

3 tbsp maple syrup (or sugar)

1 tbsp hazelnuts

1 tsp powdered sugar (optional)

edible decoration – such as golden stars, snowflakes or similar

Start to prepare the sugared cranberries the evening before: heat the water and sugar in a small saucepan until the sugar is completely dissolved. Let the syrup cool down a few minutes, before you fill it into a storage jar. Rinse the cranberries and add them to the syrup, stir well and let the cranberries infuse over night – stir once a while or shake the storage glas. The next day sieve the cranberries, fill the remaining sugar in a soup plate or bowl, add half or all of the cranberries and shake the plate a bit, so the cranberries are covered in sugar from all sides. Then prepare the waffle batter.

Separate the eggs. Beat the egg whites stiff, then set aside for a moment. Beat the egg yolkes together with the maple syrup and salt, then beat in the plant milk. Blend the buckwheat flour, baking powder, gingerbread spice and cinnamon, use a whisk to stir the dry ingredients into the egg yolk mix. Then stir in the ground hazelnuts, in the end fold in the beaten egg whites in 4 portions. Heat your waffle maker, grease with a bit coconut oil and bake the waffle batter. Let the waffles cool down completely before you whip the cream. Whip the heavy cream together with the vanilla extract and add in the end the maple syrup (if you use sugar instead of maple syrup add the sugar in the beginning). Fill the whipped cream into an icing bag with a star icing tip. Spread a thin layer of lingon berry jam on the 5 waffles, then apply the whipped cream on top – start in the center of every waffle and go in circles to the outside, but not too close to the edge. Afterwards arrange the waffles on top of each other, dust the top one with powdered sugar, decorate with sugared cranberries, chopped hazelnuts and edible decoration. Serve immediately or leave in the fridge until the guests arrive.

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